A Delicate Taste, Perfect with White Wine

Among game meats, venison is distinguished by its extremely low fat content.
Slow grilling over charcoal brings out the delicate flavors.
The meat is served with a sauce made from vegetables with fennel and hazelnuts. Our chef recommends pairing with an aromatic, hearty white wine made from viognier grapes.

Ezo shika, oven-baked fennel, celery and apple, rocket, Piedmont hazelnut pesto
Menuke, sautéed artichokes, some other raw
Confit apple, elderflower and honey

^{*Menus are subject to change without notice.}

A selection of three exceptional Wine hand-selected by Esterre’s sommelier, to enjoy a autumn pairing with seasonal dishes.

2016 Vosne-Romanée Premier Cru Clos des Réas Michel Gros | JPY 12,000 / 6,500 (Half)
2018 Barolo Pio Cesare | JPY 5,500 / 3,000 (Half)
2012 Amarone della Valpolicella Classico Riserva Ca’Florian Tommasi | JPY 7,000 / 4,000 (Half)

^{*Limited availablity}

A Superb Dish Born of a Unique Ensemble

Hokkaido’s venison loin is light on fat but rich in flavor. The chef combines his favorite foie gras from Landes, France, with sautéed mushrooms enclosed in a special pie pastry made from butter and duck fat. In the oven, the different flavors of the ingredients blend together to create a superb dish.

Ezo shika, duck foie gras and swiss chard green in a delicate crust, beetroot, poivrade sauce with truffle
Seared sea scallop, barigoule-style vegetables
Strawberry and black cardamom delight, diplomate, granité

^{*Menus and hours are subject to change December 20 (Fri) through January 3 (Fri).
*Menus are subject to change without notice.}

Founded in 1843, the six-generation Champagne house Krug composes only prestige
cuvée of the highest quality and excellence adored by Krug lovers around the world.
Grand Cuvée is a blend of over 120 different wines from more than 10 different years,
lending a fullness of flavors and aromas that would be impossible to express with the
wines of a single year.

Krug Grande Cuvée   Glass JPY 9,000 / Bottle JPY 75,000

^{*Limited availability.}

An array of delicacies that showcase the finest ingredients adds glamor to this joyous occasion.

Christmas Menus

Christmas Lunch | JPY 25,000 / JPY 48,000
Christmas Dinner | JPY 48,000

Christmas Cake by ESTERRE

Bûche de Noël de vanille, citron noir et sarrasin | JPY 15,000

A chic Christmas cake inspired by the art at the entrance of the restaurant.
The exquisite fragrant harmony of vanilla mousse, lemon cream, buckwheat and tartary buckwheat praliné is enveloped in a coat of chocolate.

Available from December 21 (Sat.) through 25 (Wed.)
Reservations & Inquiries
French Restaurant Esterre
Tel: +81 3 3211 5317
Pasty Shop Sweets & Deli
Tel: +81 3 3211 5320

*Reservations required from October 1 (Tue.) 10:30 am until 3 days prior to pickup.
*Pickup will be at Sweets & Deli (B1F).

An enchanting ruby red cake inspired by a rose, perfect for anniversaries and special celebrations.
The Earl Grey sponge cake is layered with cream and geleé of raspberry, Earl Grey and chocolate from Le Chocolat Alain Ducasse, topped with fresh raspberries. A crunchy praliné of Earl Grey adds a delightful contrast to the texture.

In addition to its main dining area, Esterre features three beautifully appointed private dining rooms.

Available with western-style seating, the fully enclosed spaces are ideal for hosting intimate gatherings.

Seating capacities range from 2 to 10.

Room usage fees range from JPY 11,000 to JPY 22,000.

Please contact us for more details.

CANCELLATIONS & LATE ARRIVALS POLICY

Cancellations of lunch reservations must be received by 11:30 am (local time), and dinner reservations by 6:00 pm (local time) on the day of reservation.

Cancellations of private room reservations must be received by 10:00 pm (local time) one day prior.

No-shows and cancellations received after the above noted times will incur a charge of JPY 5,500 per person for lunch and JPY 11,000 per person for dinner reservations.

And to ensure the timely accommodation of punctual guests, arrivals of more than 30 minutes past the original time reserved will also be considered cancelled.

Chef de Cuisine – Kei KOJIMA

Born in 1964 in Tokyo, grew up in Kamakura. Kei trained under Michel Guérard, Alain Chapel and Pierre Gagnaire during his experience in France from 1988. Working together with Alain Ducasse and his right-hand man Franck Cerutti for more than 10 years at Le Louis XV – Alain Ducasse in Monaco, Kei was also the Sous Chef for 3 years. Alain Ducasse says about Kei: “the Japanese chef who understands and carries out my culinary philosophies better than any other chef in the world.”
After returning to Japan with this experience and technique, Kei has been the Executive Chef of Beige Alain Ducasse Tokyo since 2010, being listed as a Michelin 2-star restaurant for 8 consecutive years. As a leading chef who has embodied Alain Ducasse’s world of cuisine in Japan, he is now taking on a new challenge at Esterre.